Venison Stroganoff

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


2 pounds venison round or shoulder

4 tablespoons margarine

1/2 pound raw mushrooms

1 medium onion, diced

1 1/2 cups beef broth (bouillon)

1 8 oz can tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

6 tablespoons flour

1 cup sour cream

salt and pepper, to taste

garlic and onion powder, to taste

4 cups hot cooked noodles

Instructions: Cut the venison across the grain into half-inch slices and then from these cut small short strips.

Brown these strips in some of the margarine then remove the meat from the fry pan and set aside.

Add the mushrooms, onions, and the rest of the margarine. Cook until onions are tender.

Remove contents and place aside with the venison.

Add the flour, beef broth, tomato paste, Worcestershire sauce, garlic and onion powder, pepper, salt (to taste) and soy sauce. Simmer for fifteen minutes.

Return the venison and other reserved ingredients and cook until the meat is tender.

Add the sour cream just before serving and heat through thoroughly.

Serve over hot buttered noodles.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 6

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